Fried Mashed Potato Cakes Food

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

FRIED POTATO CAKES

Steps:

• Boil potatoes in water to cover for 10 minutes.
• Drain and mash with butter and sour cream.
• Add next 4 ingredients.
• Make patties and dust with the flour.
• Fry in hot bacon grease until crusty and brown on both sides.

ROUND TWO RECIPE - FRIED POTATO CAKES

Steps:

• In a shallow plate or pie dish, mix the breadcrumbs with salt, pepper, and cayenne pepper. In a large bowl, stir together the potatoes and cheese. Scoop out 1/4 cup of the potato mixture and form it into a small patty. Gently press the patties into the seasoned breadcrumbs, coating both sides, and set aside.
• In a large skillet over medium heat, add the oil. When it is hot, add the potato cakes in 1 layer and cook until golden brown and crispy, about 2 minutes per side. Drain on brown paper and sprinkle with more salt and pepper while hot.

IRISH POTATO CAKES

Steps:

• Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.

CRISPY MASHED POTATO CAKES

Steps:

• Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
• Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.

FRIED MASHED POTATO CAKES

Steps:

• Mix mashed potatoes, egg, flour, and salt together in a bowl.
• Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.

FRIED MASHED POTATOES

Steps:

• Add the onion to the mashed potatoes.
• Form into hamburger shape.
• Dip patties in flour on both sides.
• Fry in some hot grease until golden brown on each side.

CRISPY FRIED MASHED POTATOES

Steps:

• Heat a heavy, thick frying pan until a droplet of water evaporates immediately if you flick it inches (DO NOT put any oil or fat of any sort in the pan, the potatoes WILL stick if you do).
• Tip in your mashed potatoes and spread out to cover the pan base.
• Cook on a medium heat and turn and shake occasionally.
• Turn over in parts (it isn't like an omelette, don't worry if it breaks).
• Keep frying until you have a solid crispy shell around it and a nice creamy center.
• Enjoy with a spicy tomato sauce or ketchup and mayonnaise.

LEFTOVER MASHED POTATO CAKES

Steps:

• Beat the egg.
• Mix the beaten egg with the mashed potatoes.
• Stir in the dry ingredients.
• Add the milk and mix well.
• The batter should be very thick.
• Melt the shortening or heat the oil in a skillet.
• Spoon batter into the skillet to form 3" to 3-1/2" inch wide pancakes, about 1/2" thick.
• Brown on one side, over medium heat. Turn and brown on the other side.
• Serve with ketchup.
• These are great cold and served the next day.

MASHED POTATO CAKES

Steps:

• In a large skillet, saute onion in butter until tender. Remove from the heat. In a large bowl, lightly beat one egg. Add the onion, potatoes, flour, salt, pepper and hot pepper sauce if desired. , Shape into four to six patties; place on a greased baking sheet. Lightly beat remaining egg; stir in water. Brush over potato cakes. Bake at 375° for 20-25 minutes or until heated through.

KENTUCKY FRIED POTATO CAKES

Steps:

• NOTE: USE "IDAHO SPUDS" BRAND INSTANT MASHED POTATOES FOR BEST RESULTS (THEIR POTATOES HAVE A BETTER TEXTURE AND FRESHER FLAVOR). IF YOU PLAN ON USING ANY OTHER SEASONINGS IN PLACE OF Recipe #453973 -- USE SPARINGLY TO AVOID OVER-SALTING (TASTE THE DRY MIX UNTIL SEASONING IS WELL-BALANCED). FOR LARGER POTATO CAKES, PREPARE 4 PATTIES INSTEAD OF 6. THESE MAY BE SERVED WITH A SMALL DOLLOP OF LIGHT SOUR CREAM.
• INTO a medium mixing bowl, add the potato flakes, baking powder, chives, Recipe #453973, and onion powder; MIX until combined.
• POUR one cup water to a small microwave-safe bowl; ADD the butter and heat in a microwave oven until butter is completely melted, but water is not boiling.
• REMOVE water/butter mixture from microwave and stir in the sour cream.
• WHEN the sour cream is blended in, whisk in the beaten eggs until smooth.
• POUR the water/dairy mixture over the potato mixture in medium bowl.
• STIR mixture with a fork until just blended (do not over-stir!).
• ALLOW mixture to sit for 5 minutes; DIVIDE mixture into 6 equal portions; SHAPE into patties without over-handling or pressing (they don't have to look perfect).
• FRY in a little oil or butter over medium heat until golden brown and crisp on both sides.
• SERVE and enjoy!